Marinated Duck Breasts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
  • Next day, remove meat from marinade, and drain them, preserving the marinade.
  • Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
  • Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
  • Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
  • Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
  • As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
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